Validation of a researcher-developed food safety curriculum guide for junior high school students using Delphi technique

Food Safety Education (FSED) is a crucial component of foodborne disease prevention, and the youth is an important demographic to target since they are already involved in the production of food for industries, households and for schools. Thus, this study aimed to assess the validity and feasibility of a curriculum guide (FSED-CG) for junior high school students. One-hundred participants were purposively sampled to serve as experts and practitioners. Using the Delphi technique, the experts were involved in three rounds of FSED-CG validation. A four-point Likert scale was utilized to indicate level of agreement in the identified components. Results showed that the FSED-CG?s content, readability, utility and evaluation yielded average means (x?) and standard deviation (?) of 95.75 ? 1.62, 96.75 ? 1.36, 96.47 ? 1.50, and 96.71 ? 1.35, respectively, which signify that validators strongly agree with all the statements. Fleiss? kappa indicates ? = 0.61, ? = 0.82, ? = 0.95 at (p < .05) in the three rounds of evaluation which signifies their substantial to perfect agreement. Obtaining an overall weighted x? and ? of 96.09 ? 1.01, the FSED-CG is considered feasible for integration in the K to 12 Curriculum in terms of its goals, content, approach, and evaluation with ? = 0.95. With the FSED-CG, educational stakeholders are guided with the 8Ps of food safety: people, pilot testing, producing modules, proving validity, printing, premise, processes, and preparation.

Automated summary

The study assesses the validity and feasibility of a food safety curriculum guide for junior high school students, with results showing strong agreement among validators on its content, readability, utility, and evaluation. Experts demonstrated substantial to perfect agreement in the evaluation process, indicating high feasibility for integration into the K to 12 Curriculum. The curriculum guide provides educational stakeholders with 8 key points for food safety.